500g skinless boneless chicken breast fillets, cut into chunks
3 tbsp olive oil
1 tbsp garlic infused oil
½ gluten free ciabatta loaf, torn into chunks
100g bag baby leaf & herb salad
For the dressing
4 tbsp mayo
1 lemon, zest and juice
Serves - 4
Heat oven to 200C/180C fan/gas 6. Toss the chicken pieces with 1 tbsp of the oil, season and arrange on a baking tray. Roast for 10 mins.
While roasting, mix all the dressing ingredients and set aside.
Toss the torn gluten free ciabatta with the garlic infused oil, a little seasoning and the remaining oil. Add this to the chicken and cook for another 10 mins.
Once the chicken is cooked, cool for a couple of mins, then add to the salad mix. Top with the dressing and serve.
Recipe adapted from: Good Food